JoAna Phillips of Bellingham shares this recipe given to her by her grandmother. JoAna says they are high in protein, and wheat and dairy free, "so if you are intolerant, it's just the ticket."
She adds they are quick to make with total time including prep, cooking and clean up just 20 minutes.
JOJO'S PEANUT EASIES
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 cup peanut butter (non-processed works best)
3/4 cup organic white sugar
1 large organic egg
Blend the peanut butter with the sugar.
Add the egg and mix thoroughly.
Drop by rounded teaspoon onto cookie sheet.
Press crisscross with sugared fork.
Bake at 350 degrees for 8 to 10 minutes.
Rest for a few minutes before moving, as they are delicate when hot.
Makes 1 dozen.